Tempeh Garlic Ginger Soy Bowl Recipe

INSTRUCTIONS

1. For sauce: In a small saucepan, heat 2 teaspoons of avocado oil over medium heat. Add the minced garlic and ginger, and stir often for about 1 minute or until a dark golden color begins to form. Add red pepper flakes, Chinese five-spice, and stir for another 30 seconds, until spices are bright. Immediately add the tamari, stir and bring to an aggressive simmer for 3-5 minutes. As the sauce simmers, mix cornstarch and water in a small bowl to make a slurry. Add slurry into the sauce and simmer aggressively for another 3 minutes, or until sauce is glossy and thick. Remove from heat and cover with lid to keep warm.

2. Heat remaining 1 teaspoon of avocado oil in a large non-stick saute pan over medium-high heat. Add 1 teaspoon of garlic, stir to avoid garlic from burning, and immediately add diced seitan. Mix often. The goal with this step is to sear and develop a golden brown color for the seitan. Once the seitan has caramelized, add the sauce to the pan and stir. Add the Trifecta bell peppers. Coat seitan and veggies evenly and cook for 2 minutes. Remove from heat and keep warm until needed.

3. Warm up the rice in the microwave for about 2-2:30 minutes, along with the Trifecta broccoli.

4. Portioning in 4 bowls, plate in each ½ cup of Trifecta rice, ¼ cup of broccoli, and 4.5 ounces of tempeh mix. Garnish with ¼ avocado per bowl, sesame seeds and fresh cilantro.

NOTES

• Make sure you use low sodium soy sauce or tamari to avoid having the sauce become excessively salty. Add a tablespoon of water to water down the flavor if needed.